Tag Archives: ginger pachidi

Part of the flowering greens family, which also includes “regular”, tenderstem and purple sprouting broccoli and romanesco, cauliflower is available pretty much all year round but at its best in winter.

Although delicious and popular, there are more ways to prepare cauliflower than covered with a cheesy bechamel sauce.

Try adding lightly cooked cauliflower florets to macaroni cheese next time, or bake sprinkled with a mixture of wholemeal breadcrumbs and Parmesan.

When buying, look for caulis with white, tight heads; avoid if discoloured or if they smell strongly.

Cook all varieties as lightly as possible to avoid the unpleasant sulphurous smell and to retain nutrients.

Brown basmati rice is rich in vitamin B and has a low GL (glycemic load) score which means that the energy is released slowly into the bloodstream to help keep your blood sugar levels even.

Broccoli contains substances called sulphurophanes, which have been shown to help remove liver toxins and support the immune system. The combination of ginger, in the recipe below, and the cauliflower is packed with antioxidants.

Sesame seeds are a good source of omega-6 fats and, toasted, have a delicious nutty flavour.

In the delicious and easy recipe below I have used ginger pachadi from Bill’s Produce Store www.billsproducestore.co.uk to add an exotic touch to cauliflower.

Pachadis are spice mixtures, popular in South India: use them like I have done here, to flavour vegetables, mix into natural yoghurt and use as a dip or marinade for meat or fish.

This meal, which is really quick to prepare and can be on the table in minutes, serves 2 as a wholesome, vegetarian main course.